Saturday, Apr 29th 2017

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332
412.835.3246

Home Recipes Raspberry Recipes

Raspberry Recipes

 Spinach Raspberry Salad

1 tbsp. raspberry vinegar

1 tbsp. raspberry jam

2 tsp. olive oil

1 tbsp. plus 1 tsp. water

1 pound spinach leaves, washed and torn into pieces

2 tbsp. pecan halves, toasted and chopped

1 cup Trax Farms red raspberries

1 kiwi, peeled, quartered and cut into 1” slices

Combine vinegar, jam, oil, and water in a jar with a tight fitting lid. Shake vigorously. Combine spinach, half the pecans, half the raspberries and dressing in a salad bowl. Sprinkle with kiwi fruit and remaining pecans and raspberries.

 


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  Raspberry Pretzel Salad

1 cup crushed pretzels

1 ½ tbsp. sugar

4 tbsp. margarine

3 oz. cream cheese

½ cup sugar

1 small carton frozen whipped topping

3 oz. package raspberry gelatin

1 cup boiling water

1 pint Trax Farms red raspberries

Mix pretzels with 1 ½ tbsp. sugar and soft margarine. Press mixture into an 8x8-inch pan. Bake at 350° for 10 minutes. Cool. Combine softened cream cheese and sugar, and fold in thawed topping. Spread over crust. Dissolve gelatin in water and add frozen berries stirring to break up berries. Pour berries over topping and chill until set. Recipe may be doubled.

 


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  Raspberry Bars

Crust:

1 ½ cups flour

1 ½ cups quick oatmeal

1 cup coconut

1 cup slivered almonds

1 cup brown sugar

½ cup butter, softened

2 tbsp. water

Filling:

2 pints Trax Farms red raspberries

2 ½ tbsp. cornstarch

½ tsp. lemon juice

Combine all crust ingredients and mix well. Press half of mixture in a 13x9-inch baking pan. Combine filling ingredients in a saucepan and cook until thick and clear; cool. Pour berries over crust and put remaining crust ingredients on top. Bake at 350 degrees for 35-40 minutes or until light brown. Cool and cut into bars.

 


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 Black Raspberry Pie

Double Crust Classic Crisco Pie Crust

Filling

4 cups fresh Trax Farms Homegrown Black Raspberries

1 ¼ cups sugar

¼ cup cornstarch

2 tablespoons butter, softened

Dash of salt

Preheat oven to 350°. Prepare recipe for double crust pie. Roll out dough for bottom crust. Place in 9" pie plate. Press  to fit without stretching dough. Trim even with pie plate. Do not bake. Combine raspberries, sugar, cornstarch, butter and salt. Toss gently. Spoon into unbaked pie crust. Moisten pastery edge with water. Roll out dough for top crust. Place onto filled pie. Trim ½ inch beyond edge, fold top crust under bottom crust edge to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape. Bake for 1 hour or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Yields: 8 servings

 


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 Creeping Crust Cobbler

½ cup margarine

1 cup flour

1 cup sugar

1 tsp. baking powder

½ cup milk

2 cups Trax Farms red raspberries

2 tbsp. sugar

Melt butter in 10 inch baking dish in oven. Mix flour, 1 cup sugar and baking powder; stir in milk and mix until blended. Spoon batter over melted butter. Heat berries with 2 tablespoons sugar just until hot. Pour over batter in baking dish. Bake at 350° for 30 minutes or until crust is golden. Serve warm.

 


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  Peach-Red Raspberry Freezer Jam

1 ¼ cup peaches

2 tbsp. lemon juice

1 pint Trax Farms red raspberries

5 cups sugar

¾ cup water

1 box powdered fruit pectin

Peel peaches and put raspberries and chopped peaches in food processor for a few seconds. Set aside. Mix sugar, water and fruit pectin in large saucepan. Heat to boil. Boil one minute stirring constantly. Stir in peaches and raspberries. Continue stirring about two minutes. Ladle into jelly jars and cover with tight lids. Let stand at room temperature for 24 hours until set. Store in freezer. Will keep 2-3 weeks in the refrigerator.

 


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  Danish Raspberry Pudding

2 ½ cups Trax Farms red raspberries

2 tsp. lemon juice

2 tbsp. butter

1 1/2 tbsp. flour

¼ tsp. salt

¼ cup honey

1 ½ cup milk

¾ cup plain yogurt

Mix berries with lemon juice and chill. Melt butter in a saucepan; add flour, honey, and salt. Add milk and cook, stirring constantly until thickened. Cool and refrigerate. At serving time, stir yogurt into berries and stir berry mixture into pudding.

 


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  Karen’s Crisp Bars

¾ cup sugar

3 tbsp. flour

2 tsp. cinnamon, divided

1 quart berries (any kind)

2 ½ cups quick oats

1 cup brown sugar

½ stick margarine

½ cup flour

Mix sugar, flour, 1 tsp. cinnamon, and berries and set aside. Mix oats, brown sugar, remaining 1 tsp. cinnamon, margarine, and flour until it forms a crumbly mixture. Pat half of the crumbly oat mixture on the bottom of an 8 or 9-inch square pan and then spread the berry mixture over. Sprinkle the other half of the oat mixture and pat gently. Bake at 350° for 30 minutes. Remove, cool, and cut into squares or triangles. Drizzle melted chocolate or powdered sugar glaze on the tops of the bars if desired to make them look fancy.

 


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Map/Directions

Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246

 

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